Who invented self-heating rice? In real life, this kind of self-heating food is actually very convenient. When we go out to play, we will bring some such food, which is delicious. Share with you who invented self-heating rice.

Who invented self-heating rice? 1 Self-heating rice appeared as early as the 1970s, but it was used as a military technology at that time. In the 1990 s, troops began to be generally equipped with self-heating rations. In the May12 earthquake in 2008, we saw the extensive use of the military. Folk self-heating rice began to face the market in 2009. For example, Sichuan benefits from green rice, and so on.

What is the "rice" for self-heating meals? Why is it cooked by heating?

First of all, from the appearance, self-heating rice is different from ordinary rice. The shape of rice is round at one end and pointed at the other end, and the pointed end is the position of rice germ. If it's brown rice, the tip is where it germinates. The difference between artificial rice and rice is that both ends are round, which can also be seen that the rice of hot rice is machined and shaped.

After careful exploration, we found that the "rice" in the original self-heating rice is not real rice, but is called: recovery rice. I believe many people are not familiar with recombinant rice. As the name implies, recovered rice is made from broken rice or rice, then some ingredients and food additives are added, and then it is extruded and cooked at high temperature, and then it is cooled. The appearance and shape are similar to ordinary rice. However, great changes have taken place in the internal structure, which makes the cooking time nearly double that of the original rice.

After zooming in, we can see that the starch structure of ordinary rice is similar to that of the brick house where we live, and they are all piled up with bricks.

Recombinant rice is a bit like a gravel beach by the river, with different sizes. They are made of recombinant starch, and it is not difficult to see that some of the original starch structures have been destroyed.

So will recombinant rice be harmful to human body? As can be seen from the ingredient list, any recovered rice will be available.

Monoglyceride fatty acid ester is a component, and some have added other starch. What is monoglyceride fatty acid ester?

This is an emulsifier used to improve the taste of food. It may be harmless to ordinary people, but for diabetics and dyslipidemia patients, you can't eat this kind of food containing this ingredient, which will increase the fatty acid content in the body and raise blood lipid and blood sugar. As for nutrition, the nutritional value of recombinant rice is naturally not as high as ordinary rice.

Who invented self-heating rice? 2 The principle of self-heating rice.

Decoding the components of self-heating rice heating bag: invented a multi-purpose self-heating bag, which is mainly composed of roasted diatomite, iron powder, aluminum powder, coke powder, activated carbon and salt. After kneading, it can be heated to 60℃, which can be used for heating in winter and medical hot compress, and quicklime, sodium carbonate and water are added.

The temperature can be raised to 120℃, which is used to heat meals or cook food. The temperature can be kept for 20 minutes and then decreased to 100℃, and then decreased to 60℃ after 60 minutes. The materials used for heating and hot compress in winter can be used repeatedly, and can still be mixed with quicklime and sodium carbonate after use, and then water is added to heat the food.

Self-heating rice has a heating bag, and the temperature rises immediately within 3-5 seconds after encountering water. The temperature is as high as 150℃, the steam temperature is 200℃, and the heat preservation time can be up to 3 hours, so it is easy to make raw rice into cooked rice. The heating process is pollution-free and low-cost, but there are certain security risks.

Traditional convenience foods need to be soaked in boiling water before they can be eaten. Some special people, such as outdoor exploration, tourism, troops and police officers on duty, can't eat without boiling water. Self-heated rice eats without boiling water or heat. Tear open the outer package, pour the purified water bag inside on the heating bag, and the water and the heating bag will automatically mix and heat. Rice and vegetables should be steamed for 8- 15 minutes.

Teach you how to eat and how to use self-heating instant rice.

A box of self-heating rice, unpacked. Take out the rice bag of self-heating rice.

Open the outer packaging of the rice bag with the top of the spoon.

In this way, the self-heated rice was disassembled, and then we stirred the rice with a spoon to make it soft.

Put the heating bag into the plastic box at the bottom of the self-heating rice and add a certain amount of mineral water.

Put the rice back in place and wait.

Cover the shell and wait for the heating package to heat up.

There is snoring when you have a fever. Be careful not to touch it with your hands to avoid burns.

Finally, put the vegetable package under the self-heating rice lunch box and heat the vegetable package.

When it is completely cooled, tear off the shell and enjoy the hot rice.

Who invented self-heating rice? 3 Why does it take 15 minutes for self-heating rice to be cooked in an electric cooker for more than half an hour?

From rations to rations, past lives, a fast food meal.

Like many convenience foods, self-heating rice originally appeared as military food.

Canned rice was already available before World War II, and it was mainly supplied to the army during World War II, with a large output.

Canned rice is still on sale today.

However, the problem of "retrogradation" will occur when cooked rice is left for a long time, and canned rice is no exception, so it is not so pleasant to eat. Of course it's much better now.

Thus, in the 1940s, General Food Company of the United States took the lead in producing dehydrated rice, and the steamed rice could be recycled by adding hot water.

This invention was also brought to the battlefield of World War II. The self-heating rice we eat today is basically improved on the basis of dehydrated rice.

After World War II, Americans who didn't usually eat rice didn't have the motivation to continue their research, but the Japanese started the next "rice revolution".

After all, for East Asians, rice is one of the traditional staple foods.

In 1950s and 1960s, with the development of Japanese economy, the employment rate of women and single people increased, and it became an urgent need for Japanese society to solve a meal quickly.

So during this period, Japan invented and improved many fast food dishes, such as instant noodles, such as curry blocks.

The development of instant rice is obviously much more difficult. It was not until 1970s that retort pouch rice, aseptic packaged rice and frozen/refrigerated rice appeared in Japan.

Soft can packaging is very common, such as curry.

Retort pouch rice, also called soft canned rice, is to put the cooked rice into a bag that can be heated with water, and then heat it after eating.

Self-heated rice in China People's Liberation Army rations is actually a kind of soft canned rice. Because of the vacuum, the rice is squeezed into a ball, which affects the taste. Also called "Zongzi Rice". However, the taste has been greatly improved in recent years.

Sterile packaged rice is similar to soft canned rice, but it is made and packaged in a sterile room.

Frozen/refrigerated rice is to quickly freeze/refrigerate the cooked food, and just heat it in the microwave when eating. The most representative is the lunch at the convenience store.

The rice in the self-heating rice is not the real original rice.

In the past six months, the online and offline self-heating rice is actually an evolved version of dehydrated rice born before World War II.

Self-heating rice can be cooked quickly, because the factory has done a lot of processing on it before you get it.

First of all, raw rice needs to be washed, soaked and gelatinized (that is, cooked), and some processes will also "gelatinize" the rice after crushing.

After cooking, the rice should be dried. Whether it is hot air drying or freeze drying, the purpose is to dehydrate fresh rice quickly and reduce the moisture to below 10%.

Because of its low water content, it can be stored at room temperature for a long time.

At the same time, the molecular configuration of starch in rice is also changing qualitatively, from "β state" which is not easy to absorb water to "α state" which is easy to absorb water, so it is also called "α rice". This is why instant rice can "restore" its water absorption.

Some processes will be expanded on the basis of "α-meter", and the restored rice will taste better.

Speaking of recovery, now we are all used to the heating package in the lunch box. Pour water and cover, 15 minutes.

But in an era when the cost and safety of heating bags are not as good as now, it is really necessary to restore dehydrated rice with hot water.

196 1 year, before the invention of the rice cooker, Nintendo (yes, Nintendo who plays games) invented instant rice that can be eaten immediately after boiling water for 3 minutes, just like instant noodles.

Unfortunately, the manufacturing technology of dehydrated rice was not so mature at that time, and not everyone could control the water quantity and temperature so accurately. Most of the washed rice turned into a bowl of porridge, which the Japanese couldn't get used to and failed.

Until the beginning of this century, there was also a convenient rice factory to hold a rice soaking contest in the company to compare who had the best control over water quantity and time. At that time, the self-heating instant rice was actually not completely convenient.

Is the processed self-heating rice nutritious and healthy?

The treated dehydrated rice is really much more convenient to heat. However, compared with ordinary rice, it will be found that the taste and aroma of self-heating rice have declined.

Let's start with the taste. Anyone who has eaten self-heating rice knows that it does not have the elasticity of ordinary rice. Rice is small and soft.

In order to restore the original flavor of rice, many manufacturers will not only improve the technology, but also add accessories such as konjac to improve the taste and increase the elasticity.

In addition to the taste, there is also the loss of nutrition.

The nutrition of rice itself is relatively simple. After soaking and heating in advance, the nutrition will be further discounted, especially the water-soluble and heat-resistant B vitamins will lose a lot.

Moreover, the α-treated rice digests faster than ordinary rice, and the effect of increasing sugar is more obvious, which is not a good thing for people who need to control blood sugar.

What should not be ignored is the side dishes in self-heated rice. After deep processing, their nutritional loss is not small. Generally speaking, they are all heavy-flavored vegetables, and oil and salt are easy to exceed the standard.

Therefore, self-heating rice can be used as a temporary emergency food. If it is eaten for a long time, it is not a good choice in terms of taste or nutrition.

In fact, when writing this article, I also consulted many papers and materials.

In the 1980s, a paper introduced Japanese instant rice. In the first decade of this century, some papers predicted that instant rice would surpass instant noodles.

However, until the last two years, instant rice gained some momentum because of self-heating rice. Because compared with the refrigerated box lunch in convenience stores, self-heated rice can be stored at room temperature or transported by express delivery for a long distance.

Some people say, will China be like Japan, where many people eat instant rice? I don't think so anytime soon.

Self-heated rice loses a lot of flavor; Cold storage is easily limited by time and space; Moreover, the labor cost in China is not so high, and roadside restaurants are often very competitive in price.

As for the future, perhaps the labor cost is getting higher and higher. When many restaurants have to use machines instead of labor, instant rice will have to be our choice.